Tag:

spicy

I’ve had a few questions regarding the brand of bouillon I use. The answer is- it varies! As of right now I use Knorr granules which currently have no gluten containing ingredients but are not gluten free certified. I know some people react to certain brands while other do not. Since levels of sensitivity vary I recommend that you read the ingredients EVERY time you purchase a container of bouillon that is not certified gluten free as companies do change their formulas every so often. Please use a brand you know is safe for you and your family.

If you’re uncomfortable using a brand of bouillon that isn’t certified gluten free try adding 1 tsp double concentrated tomato paste instead!

Salsa Verde

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Cook Time: 20 minutes
Total Time: 20 minutes
Course: Dip
Cuisine: Tex-Mex
Servings: 3 Cups
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Ingredients:
 
  • 28 oz canned diced tomatoes
  • 5 jalapeno peppers
  • 5 Serrano peppers
  • 1 bunch cilantro with stems
  • 3 bunches green onions
  • 4 cloves garlic
  • 1 tsp Knorr tomato bouillon
  • salt to taste
Instructions:
  • In a dry pan over high heat char your whole peppers. You want the skin to be black and blistered. When skin is blistered remove from pan and set aside.
  • If you want a mild heat heat remove the stems from your peppers, slice them length wise and reserve the seeds and membranes. This way if you want it spicier at the end you can add seeds back in and have complete control of your spice level.
  • If you want a spicy salsa leave the peppers whole only removing the stems from the top. If you can handle all the seeds and membranes- damn son. Much respect!
  • Chop the green onions and cilantro into large chunks.
  • In a blender add all ingredients except salt and pulse your ingredients to achieve your desired consistency.
  • Taste for salt and store in the refrigerator for up to a week.

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Named after the largest ranch in America the King Ranch is ironically a cattle ranch! No one really knows how this dish started or who named it first, but it’s a favorite around these parts!

King ranch chicken

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Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Course: Main Course
Cuisine: Tex-Mex
Servings: 8
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Ingredients:
 
  • 3.5 lbs chicken breasts
  • 2 packages GF taco seasoning
  • 15 oz can green enchilada sauce
  • 12 oz mexican blend shredded cheese
  • 12 oz shredded pepper jack cheese
  • 8 oz shredded sharp cheddar cheese
  • 10 oz bag tortilla chips (I like scoops)
  • 1 12 oz box cream of mushroom soup ((Pacific brand is GF))
  • 1 12 oz box cream of chicken soup ((Pacific brand is GF))
  • 8 oz diced green chiles (drained)
  • 15 oz can rotel (drained)
  • 2 tsp salt
  • 2 tsp ground black pepper
  • 2 Tablespoons garlic powder
  • 2 tsp onion powder
  • 1 tsp dried mexican oregano
  • 1 8 oz container sour cream
  • 1 Tablespoon cumin
  • 2 tsp ancho chile powder
  • 1 Tablespoon green chile powder
  • 1 Tbsp olive oil
  • 1 large onion (diced)
  • 1 green bell pepper (diced)
  • 1 red bell pepper (diced)
  • 1 poblano pepper (diced)
Instructions:
  • Preheat your oven to 350°F
  • In a large pot combine chicken breast with taco seasoning and enchilada sauce. Cover with water and simmer over medium heat until chicken is cooked. About 30-45 minutes.
  • When chicken is done reserve one cup of liquid, shred and set aside in a bowl. Add the cup of liquid to the shredded chicken. It will absorb while it sits. Dump out the rest of the liquid and save the pan.
  • In the same pan over medium high heat add olive oil, diced onion, diced bell peppers (red and green), and diced poblano pepper. Saute until soft and onion is translucent. When done place in a bowl and set aside.
  • In the bowl with the pepper and onion mix, add your cream of mushroom soup, cream of chicken soup, diced green chiles, rotel, salt, pepper, oregano, onion powder, garlic powder, cumin, green chile powder, ancho chile powder. Mix it up! Get that wrist twistin’ like it’s stir fry!- and set aside.
  • Mix your shredded cheeses and set aside.
  • In a 9 x 13 pan add enough of your sauce mixture to coat the bottom of the pan. Add 1/3rd of your shredded chicken, then 1/3rd of your sauce mixture, then 1/3rd bag of your tortilla chips- lightly crumbled, and 1/3rd of your shredded cheeses.
  • Repeat layers until you run out.
  • Bake for 45 minutes or until casserole is heated through and cheese is hot and bubbling.
  • Allow to cool slightly and serve.
  • Enjoy!

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We moved from the middle of nowhere to the middle of nowhere with a Target! Yay!

Caribbean Jerk Chicken

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Prep Time: 1 day
Cook Time: 20 minutes
Total Time: 1 day 20 minutes
Course: Main Course
Cuisine: Caribbean
Servings: 8
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Ingredients:
 
  • 8 chicken breasts
  • 3 bunches green onions (trimmed of their roots)
  • 1 large red onion
  • 6 cloves garlic
  • 1/4 cup avocado oil
  • 2 tsp cinnamon
  • 1/2 tsp ground clove
  • 1 Tbsp allspice
  • 1.5 tsp ground nutmeg
  • 1 tsp salt
  • 2 tsp ground black pepper
  • 1/2 cup tamari
  • 3 whole serrano peppers (or a whole scotch bonnet if you’re brave!!!)
  • 1 tsp dried thyme
  • 1 tsp fennel seeds
  • 1 tsp anise seeds
  • 1/4 cup lime juice or coconut vinegar
Instructions:
  • In a blender or food processor combine: green onion, red onion, garlic, avocado oil, cinnamon, clove, allspice, nutmeg, salt, black pepper, tamari, serrano peppers, thyme, fennel seeds, anise seeds, lime juice or coconut vinegar.
  • Alternatively: If you don’t have salt on hand your tears will do the trick.
  • Place chicken breasts into whatever your preferred marination vessel is: a bowl, a bag etc.
  • Pour the marinade over the chicken breasts and marinade for at least 2 hours, but up to overnight.
  • When ready to cook heat your grill to high (around 450 degrees Fahrenheit).
  • Remove the chicken from the marinade and grill for 7-10 minutes per side or until they reach an internal temperature of 165 degrees Fahrenheit.
  • Think of tropical beaches, and enjoy!

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I hate recipes that ask you to make a giant batch of a sauce you don’t use all of, but when I make these I also usually make jerk chicken sooooooo it gets used! If you don’t want a double dose of jerk it freezes super well.

BTW we all see the dog hair in these which I did NOT see before posting, my b. So everyone meet my very hairy goodest girl Peanut Butter!

Jerk Sweet Potatoes

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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Side Dish
Cuisine: Caribbean
Servings: 8
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Ingredients:
 
  • 4 large sweet potatoes
  • 2 bell peppers
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 large yellow onion
  • 4 Tbsp butter (melted)
  • 3 bunches green onions (trimmed of their roots)
  • 1 large red onion
  • 6 cloves garlic
  • 1/4 cup avocado oil
  • 2 tsp cinnamon
  • 1/2 tsp ground clove
  • 1 Tbsp allspice
  • 1.5 tsp ground nutmeg
  • 1 tsp salt
  • 2 tsp ground black pepper
  • 1/2 cup tamari
  • 3 whole serrano peppers (or a whole scotch bonnet if you’re brave!!!)
  • 1 tsp dried thyme
  • 1 tsp fennel seeds
  • 1 tsp anise seeds
  • 1/4 cup lime juice or coconut vinegar
Instructions:
  • Preheat your oven to 400 degrees Fahrenheit In a blender or food processor combine: Green onion, red onion, garlic, avocado oil, cinnamon, clove, allspice, nutmeg, salt, black pepper, soy sauce, serrano peppers, thyme, fennel seed, anise seed, lime juice or vinegar.
  • Blend until smooth, and leave it in the blender. Even if I said “place it in a bowl” you were going to do it anyway. I know it, you know it. Lets move along lol.
  • Dice sweet potatoes into bite sized chunks.
  • Slice bell peppers and the yellow onion.
  • Pour sweet potatoes, peppers, and onion into a 9 x 13 baking dish.
  • Take 1/2 cup of the jerk marinade and melt the butter into it. Then and coat your potato mixture with the jerk marinade butter mixture.
  • Cover your baking dish with foil and bake in the oven for 1 hour or until the sweet potatoes are fork tender. Enjoy!

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Want those picture perfect runny yoks? This is how you get them! In traditional fried egg recipes the yolks can overcook easily or the whites aren’t fully cooked. With this recipe you get the best of both worlds and eggs that are perfect for the gram!

"Instagram" Eggs and Avocado

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Get those perfect runny yolks for the 'gram!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Breakfast
Cuisine: American
Servings: 4
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Ingredients:
 
  • 4 teaspoons Avocado Oil (or oil/butter of your choice)
  • 8 Eggs
  • 2 Ripe Avocados
  • Red Pepper Flakes
  • Cilantro or parsley for sprinkling
  • Black Pepper
  • Salt
  • Optional: Balsamic vinegar or lime juice
  • Optional: Black sesame seeds (pink pepper)
Instructions:
  • Start by heating up your chosen cooking surface to about 400 degrees. On a stove top this is about medium high. I always choose my rectangular nonstick electric griddle for two reasons. One, I can cook all the eggs at once, and two the temperature control on the side. I’m a sucker for complete control!
  • While the pan heats up slice your avocado (1/2 per two eggs)
  • Scoop out your avocado and fan it out onto the plate or platter. It looks fancy, but isn’t, and takes two seconds to do.
  • Finely chop the cilantro
  • Pour the oil into the pan. If you’re scaling the recipe back it’s 1 tsp oil for every two eggs.
  • Crack your eggs into the pan- the key here is to get as close to the pan as you can, and crack the eggs slowly. This stops the eggs from spreading too far and burning the edges.
  • Once the eggs are in the pan immediately drop the heat to 200 (or medium low) and cover with a lightweight heat proof bowl or lid.
  • Allow the eggs to cook until the whites are set. About 2-3 minutes. Since everyone’s stoves/griddles are different the cooking times will vary. It’s totes okay to peek in at them just be sure to recover them when you’re done!
  • When your whites are set remove the cover. Remember: IT WILL BE HOT!
  • Plate the eggs so they cover about 10% of the avocado, and sprinkle on whatever seasoning you want! I like a little crushed red pepper flakes, salt, pepper, chopped cilantro, and lime juice. If I drizzle with balsamic vinegar I prefer to use parsley, red pepper flakes, salt, pink pepper, and black sesame seeds.

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